Zhengyu Jin

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 34

Top Topics

Molecularly Imprinted

Hyaluronic Acid

Silver Nanoparticles

Top Venues

Critical reviews in food science and nutrition

NPJ science of food

Journal of food science

Journal of separation science

This page only lists publications with an associated author ORCID identifier.

Publications

Wenmeng Liu, David Julian McClements, Zhengyu Jin, Long Chen
Design of colloid structure to realize gel salt reduction: a review. Critical reviews in food science and nutrition (2024)
Guifang Huang, David Julian McClements, Kuang He, Ziqiang Lin, Zipei Zhang, Ruojie Zhang, Zhengyu Jin, Long Chen
Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Critical reviews in food science and nutrition (2024)
Mengyue Li, David Julian McClements, Zipei Zhang, Ruojie Zhang, Zhengyu Jin, Long Chen
Influence of key component interactions in flour on the quality of fried flour products. Critical reviews in food science and nutrition (2024)
Wen Xu, Kuang He, Ziqiang Lin, David Julian McClements, Zhengyu Jin, Long Chen
Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems. Critical reviews in food science and nutrition (2024)
Chao Qiu, Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Zhengyu Jin
Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity. NPJ science of food 7 (1) (2023)
Cuicui Li, Long Chen, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chao Qiu, Jie Long, Zhengyu Jin
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications. Critical reviews in food science and nutrition (2023)
Huiyi Bao, Qing Liu, Yueyue Yang, Lulian Xu, Kunfu Zhu, Zhengyu Jin, Aiquan Jiao
Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch. Journal of food science 88 (3) (2023)
Wenbo Miao, Mengyun Yue, Chao Qiu, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin
Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issues. Critical reviews in food science and nutrition (2023)
Wenmeng Liu, David Julian McClements, Xinwen Peng, Zhengyu Jin, Long Chen
Recent progress in regulating starch digestibility using natural additives and sustainable processing operations. Critical reviews in food science and nutrition (2023)
Yun Wang, David Julian McClements, Long Chen, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chaohui Zhi, Lei Ye, Jianwei Zhao, Zhengyu Jin
Progress on molecular modification and functional applications of anthocyanins. Critical reviews in food science and nutrition (2023)
Huiyi Bao, Qing Liu, Yueyue Yang, Lulian Xu, Kunfu Zhu, Zhengyu Jin, Aiquan Jiao
Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch. Journal of food science 88 (3) (2023)
Yao Hu, Kequan Xing, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Jinpeng Wang, Zhengyu Jin, Chao Qiu
Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions. NPJ science of food 7 (1) (2023)
Wenbo Miao, Han Jiang, Xiaojing Li, Shangyuan Sang, Liming Jiang, Qianzhu Lin, Zhiheng Zhang, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin, Chao Qiu
Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels. Critical reviews in food science and nutrition (2023)
Yao Hu, Kequan Xing, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Jinpeng Wang, Zhengyu Jin, Chao Qiu
Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions. NPJ science of food 7 (1) (2023)
Jingxian Niu, Mengshan Shang, Xiaojing Li, Shangyuan Sang, Long Chen, Jie Long, Aiquan Jiao, Hangyan Ji, Zhengyu Jin, Chao Qiu
Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review. Critical reviews in food science and nutrition (2023)
Wen Xu, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen
Optimization of food-grade colloidal delivery systems for thermal processing applications: a review. Critical reviews in food science and nutrition (2023)
Wenmeng Liu, Long Chen, David Julian McClements, Xinwen Peng, Zhengyu Jin
Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment. Critical reviews in food science and nutrition (2023)
Huiyi Bao, Qing Liu, Yueyue Yang, Lulian Xu, Kunfu Zhu, Zhengyu Jin, Aiquan Jiao
Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch. Journal of food science (2023)
Xiuping Liang, Long Chen, David Julian McClements, Jianwei Zhao, Xing Zhou, Chao Qiu, Jie Long, Hangyan Ji, Zhenlin Xu, Man Meng, Licheng Gao, Zhengyu Jin
Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality. Critical reviews in food science and nutrition (2023)
Huiyi Bao, Qing Liu, Yueyue Yang, Lulian Xu, Kunfu Zhu, Zhengyu Jin, Aiquan Jiao
Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch. Journal of food science 88 (3) (2023)
Xiaoxiao Li, Yu Wang, Jing Wu, Zhengyu Jin, Lubbert Dijkhuizen, Birte Svensson, Yuxiang Bai
Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases. Critical reviews in food science and nutrition (2023)
Yao Hu, Kequan Xing, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Jinpeng Wang, Zhengyu Jin, Chao Qiu
Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions. NPJ science of food 7 (1) (2023)
Yaxu Meng, Chao Qiu, Xiaojing Li, David Julian McClements, Shangyuan Sang, Aiquan Jiao, Zhengyu Jin
Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients. Critical reviews in food science and nutrition (2022)
Qianzhu Lin, Chao Qiu, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Yaoqi Tian, Zhengyu Jin
The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors. Critical reviews in food science and nutrition (2022)
Jie Long, Ziying Ye, Xingfei Li, Yaoqi Tian, Yuxiang Bai, Long Chen, Chao Qiu, Zhengjun Xie, Zhengyu Jin, Birte Svensson
Enzymatic preparation and potential applications of agar oligosaccharides: a review. Critical reviews in food science and nutrition (2022)
Hao Cheng, Long Chen, David Julian McClements, Hao Xu, Jie Long, Jianwei Zhao, Zhenlin Xu, Man Meng, Zhengyu Jin
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Critical reviews in food science and nutrition (2022)
Yuanhui Chen, David Julian McClements, Xinwen Peng, Long Chen, Zhenlin Xu, Man Meng, Xing Zhou, Jianwei Zhao, Zhengyu Jin
Starch as edible ink in 3D printing for food applications: a review. Critical reviews in food science and nutrition (2022)
Hangyan Ji, Jialin Liu, David Julian McClements, Yuxiang Bai, Zhitao Li, Long Chen, Chao Qiu, Xiaobei Zhan, Zhengyu Jin
Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications. Critical reviews in food science and nutrition (2022)
Qianzhu Lin, Shengju Ge, David Julian McClements, Xiaojing Li, Zhengyu Jin, Aiquan Jiao, Jinpeng Wang, Jie Long, Xueming Xu, Chao Qiu
Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems. Critical reviews in food science and nutrition (2021)
Rongrong Ma, Zhengyu Jin, Fan Wang, Yaoqi Tian
Contribution of starch to the flavor of rice-based instant foods. Critical reviews in food science and nutrition (2021)
Jie Long, Ting Pan, Zhengjun Xie, Xueming Xu, Zhengyu Jin
Effective production of lactosucrose using β-fructofuranosidase and glucose oxidase co-immobilized by sol-gel encapsulation. Food science & nutrition 7 (10) (2019)
Yuxiang Bai, Yun Wu, Hangyan Ji, Zhengyu Jin
Synthesis, separation, and purification of glucosyl-β-cyclodextrin by one-pot method. Journal of food biochemistry 43 (8) (2019)
Jie Long, Fang Wang, Aiquan Jiao, Xueming Xu, Zhengjun Xie, Zhengyu Jin
Preparation, characterization and physicochemical properties of novel low-phosphorus egg yolk protein. Journal of the science of food and agriculture 99 (4) (2018)
Haoran Fan, Jinpeng Wang, Qingran Meng, Yaoqi Tian, Xueming Xu, Zhengyu Jin
Photoirradiation surface molecularly imprinted polymers for the separation of 6-O-α-d-maltosyl-β-cyclodextrin. Journal of separation science 40 (23) (2017)